Description
A colorful and refreshing salad featuring roasted beets, crisp cucumbers, and creamy feta cheese, perfect for any occasion.
Ingredients
Scale
- 4 medium beets (Roasted or steamed until tender)
- 1 large cucumber (Use English or Persian, seedless)
- 1 cup feta cheese (Crumble fresh for optimal taste)
- 1/4 cup fresh dill (Can be replaced with mint or parsley)
- 2 tablespoons red wine vinegar or lemon juice
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon honey or maple syrup (Optional for sweetness)
Instructions
- Prep the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, drizzle with olive oil, and add a pinch of salt. Roast for about 45-60 minutes, or until tender. Alternatively, steam them for about 30 minutes until fork-tender.
- Cool and Peel Beets: Once cooked, allow the beets to cool slightly. The skins will slip off easily; using kitchen gloves can help avoid stained hands.
- Slice the Cucumbers: While the beets cool, slice your cucumber thinly.
- Crumble the Feta: Crumble fresh feta cheese into bite-sized pieces.
- Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or red wine vinegar), honey (if using), salt, and freshly cracked pepper.
- Assemble the Salad: In a large mixing bowl, combine the sliced beets, cucumbers, and crumbled feta. Add the dressing and toss gently to coat all ingredients.
- Garnish: Sprinkle fresh dill over the top and serve immediately or let it chill for a bit to allow flavors to meld.
Notes
Make-Ahead: Roast the beets a day in advance. Slower preparation might allow the flavors to blend beautifully. Customize with nuts or different greens for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg